Orecchiette alle cime di rapa
Orecchiette alle cime di rapa are the emblem of Barese cuisine and Puglian gastronomy. This simple yet elegant dish combines hand-made fresh pasta with the bitter greens of cime di rapa, garlic and anchovies, creating a perfect balance of Mediterranean flavours. A timeless classic that represents the essence of the culinary tradition of the Bari area.
Preparation
- 1
Clean the cime di rapa by removing the toughest parts of the stems and washing them thoroughly under cold running water.
- 2
Bring salted water to a boil in a large pot. Add the cime di rapa and cook for about 10 minutes until tender.
- 3
In a large pan, heat the extra virgin olive oil and sauté the crushed garlic cloves together with the chopped anchovy fillets, until the latter dissolve.
- 4
Add the chilli pepper and keep the pan on a low heat to avoid burning the base sauce.
- 5
Remove the cime di rapa from the pot with a slotted spoon and transfer them to the pan with the base sauce, stirring well.
- 6
In the same cooking water from the vegetables, add the orecchiette and cook according to the package instructions until al dente.
- 7
Drain the pasta, reserving a glass of cooking water. Combine the orecchiette with the cime di rapa and anchovy sauce.
- 8
Stir well for 1-2 minutes, adding a little cooking water if necessary to achieve a creamy sauce.
- 9
Divide the dish among serving plates, generously pouring the sauce over, and serve hot.
Chef's Tips
If you cannot find fresh orecchiette, you can use high-quality dried pasta instead. The cime di rapa can also be prepared the day before: store them in the refrigerator and reheat when dressing the pasta.